Superfood Protein Granola (Gluten-Free, Dairy-Free Refined Sugar-Free, and Vegan Option)
I used to buy granola all the time! It’s good for snacking and I’m a smoothie bowl hound in the summer, so I always needed a good granola for that. However, a lot of granola out there has a lot of not so great ingredients in it, and the brands out there that are healthier are so expensive! So once I figured out how easy it was to make granola, and how delicious I can make it, I rarely ever buy it anymore!
This granola is one of those recipes that I make that I have to make a BIG batch of, and even then I’m swatting people’s hands away so that I can actually get a taste of some. Needless to say, making this granola is ALWAYS a good idea. It’s crunchy, sweet, and slightly salty, and I just love the chew that the dates bring! Me and my loved ones usually just snack on this granola, but it’s also great as an oatmeal or smoothie bowl topper, or even as cereal. If you can’t find certain ingredients, or don’t like coconut, pecans, oats, etc. Just replace it with another grain, seed, or nut and I’m sure it' will be just as delicious. If you’re vegan, replace the collagen/protein powder with your favorite vegan protein powder or leave it out entirely! I hope you’re all able to make this granola and enjoy it as much as me and my family do!
Love Always,
Nat
Superfood Protein Granola Recipe
I N G R E D I E N T S :
1 cup organic sprouted rolled oats
1/2 cup organic unsweetened desiccated coconut
1/2 cup organic coconut chips
2/3 cup organic raw pecans
1/3 cup buckwheat groats (or buckinis)
1/2 cup chopped Medjool dates
1/3 cup pumpkin seeds
3-4 scoops of collagen or 2-3 servings of your favorite protein (I like to use this one)
2 tbsp chia seeds
1/4 cup or Butter Flavored Coconut Oil. ( Miyoko’s Vegan Butter or plain coconut oil will work too, but I really enjoy the buttery flavor that the butter flavored coconut oil yields)
1/2 cup of maple syrup (or more to taste)
1 tsp vanilla (optional)
1/2 tsp sea salt
D I R E C T I O N S :
Preheat the oven to 325° and line a large baking pan (or 2 medium) with parchment paper.
Pour all of the dry ingredients into a large bowl and mix until the mixture seems fairly even throughout.
In a small-medium bowl, melt the buttery coconut oil. Then mix in the vanilla extract and maple syrup.
Pour half of the liquid mixture into the dry, and mix until the granola mixture is coated evenly. Then pour the remaining liquid mixture and mix again until everything is coated evenly.
Spread the granola mixture onto the sheet pan(s) evenly and press down making sure the granola is about 1/4” thick. If it’s too thick, your granola will turn out chewy and not crunchy!
Bake for about 25-30 minutes, turning half way through, until the granola is golden brown. Let the granola cool completely until breaking a part and storing in an air tight container. Can be kept in the refrigerator to last longer or keep at room temperature if enjoying quickly!